Page title and description

Stuffed cabbage leaves (dolmades)
Ingredients
- 8 whole savoy leaves
- 1 onion, peeled and sliced
- 2 garlic cloves, chopped
- 1 small glass of white wine
- 400ml of passata
- 150ml of stock
- 4 herby sausages, skinned
- 8 cocktail sticks
Method
Prep time:
15 min
PT15M
Cooking time:
40 min
PT40M
-
Step 1
Blanch the cabbage leaves for 2 mins in a pan of boiling water, keep to one side. Fry the onions in a shallow casserole pan for 10 minutes until softened, add the garlic for the final 2 minutes. Tip in the wine and reduce by half. Add the passata and stock bring to a gentle simmer, season with salt and pepper. Preheat your oven to 180°C/Gas 4. Divide each skinned sausage in half and roll it into a ball. Sit each ball in a leaf and wrap it up into a tight parcel, fastening it shut with a cocktail stick. Repeat and sit them seam-side down in the tomato sauce. Pop on the lid and bake for 40 minutes until everything is tender.